Chicken Rice Casserole Dump
A simple and comforting chicken rice casserole made by dumping all ingredients into one dish and baking to perfection. This easy recipe combines tender chicken, creamy soup, rice, and vegetables for a hearty family meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6
Ingredients
2 cups uncooked long grain white rice
4 cups chicken broth
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
1 medium onion, finely chopped
2 cups frozen mixed vegetables (carrots, peas, corn, green beans), thawed
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, cream of chicken soup, and sour cream. Stir well until smooth.
Add the chopped onion and thawed mixed vegetables to the mixture and stir to combine.
Season the chicken breasts with garlic powder, onion powder, dried thyme, salt, and black pepper on both sides.
Pour the rice and soup mixture into a 9×13 inch casserole dish and spread evenly.
Place the seasoned chicken breasts on top of the rice mixture.
Cover the casserole dish tightly with aluminum foil.
Bake in the preheated oven for 1 hour and 15 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
Remove the foil and sprinkle the shredded cheddar cheese evenly over the casserole.
Return the casserole to the oven uncovered and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving.